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- Medium onion, chopped - Carrots, diced - Celery stalks, diced - Zucchini, diced Each fresh vegetable adds its own flavor and texture. The onion brings a sweet base. Carrots add a bright crunch. Celery gives a nice, fresh bite. Zucchini brings a soft, tender touch. You can mix and match based on what you have. - Diced tomatoes (canned) - Vegetable broth - Cannellini beans (canned) Diced tomatoes give the soup a rich, tangy taste. Vegetable broth adds depth and warmth. Cannellini beans bring protein and creaminess. Using canned items saves time. They also keep well in your pantry. - Olive oil - Dried oregano and basil - Grated Parmesan cheese Olive oil helps cook the veggies and adds flavor. Oregano and basil create a classic Italian taste. Grated Parmesan cheese adds a salty, nutty finish. You can skip the cheese if you want a lighter soup. For the full recipe, check out the section above. First, we need to sauté the base. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion, chopped, along with 2 diced carrots and 2 diced celery stalks. Cook these for about 5 minutes. You want them soft but not mushy. Next, stir in 3 minced garlic cloves. This adds great flavor. Cook the garlic for 1 to 2 minutes until it smells amazing. Now, let’s add more veggies. Toss in 1 diced zucchini, 1 diced bell pepper, and 1 cup of chopped green beans. Cook these for another 5 minutes, stirring often. This step builds a rich flavor base. Pour in 1 can of diced tomatoes and 4 cups of vegetable broth. Add in 1 can of drained and rinsed cannellini beans. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Don't forget to season with salt and pepper to taste! Bring the soup to a boil. Then, reduce the heat and let it simmer for about 15 minutes. This lets all the flavors blend nicely. Now it’s time for the pasta. Add 1 cup of small pasta, like ditalini or elbow macaroni. Cook it according to package instructions, which usually takes about 8 to 10 minutes. In the last 2 minutes, stir in 2 cups of baby spinach or kale. This adds color and nutrients. Taste your soup and adjust the seasoning if needed. For the full recipe, check out the complete instructions above. Enjoy your warm bowl of veggie-packed goodness! To get the best texture, avoid overcooking the pasta. Cook it just until it's al dente. This means it should still have a slight bite. Overcooked pasta can become mushy and lose its charm. Next, focus on achieving the right vegetable softness. You want your veggies tender but not limp. Sauté them until they soften slightly, about five minutes. This keeps them vibrant and adds a nice crunch. Spices and herbs can take your soup to the next level. I love adding a touch of smoked paprika for depth. Fresh herbs like parsley or thyme also brighten the dish. You can use dried herbs if fresh ones aren't available. They still pack a punch! For richness, consider using homemade broth. It adds layers of flavor that store-bought broth can't match. If you can't make it, look for a high-quality vegetable broth. When serving, ladle the soup into bowls and sprinkle some grated Parmesan cheese on top. This adds a nice salty kick. Another great idea is to drizzle olive oil over the soup for extra flavor. Pair your minestrone with crusty bread. It makes for a complete meal. You can dip the bread into the soup for a cozy touch. For the full recipe, check out the details above. {{image_2}} You can make this soup even better by adding more veggies. Swapping in seasonal vegetables can change the taste. For example, try adding fresh peas in spring or butternut squash in fall. You can also use root veggies like turnips or parsnips. Leafy greens like kale or Swiss chard add great nutrition. Just toss them in for the last few minutes of cooking. They will wilt nicely and blend into the soup. Want to make this soup heartier? You can add protein easily. Chicken or sausage are great options. Simply cook them in the pot before adding the veggies. For a plant-based option, consider chickpeas or lentils. These proteins mix well and provide a good texture. They also add fiber and nutrients. If you have dietary needs, this soup can work for you. Use gluten-free pasta if you need a gluten-free option. There are many brands that taste great. If you want vegetarian or vegan swaps, skip the cheese and use vegetable broth. You can also replace the cannellini beans with any beans you like. It’s easy to tailor this recipe to fit your diet. For the full recipe, check out our detailed guide! Store leftover veggie packed minestrone soup in an airtight container. This keeps it fresh and safe. The soup lasts about 3 to 4 days in the fridge. Before storing, let the soup cool down to room temperature. This helps avoid condensation inside the container. To freeze minestrone soup, first, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Remove as much air as possible from the bags. Label them with the date to track freshness. The soup can be frozen for up to 3 months. When it’s time to enjoy your soup, take it out of the freezer. Place it in the fridge overnight to thaw. For quick thawing, you can use the microwave. Reheat soup on the stove for the best flavor. Pour the soup into a pot and heat over medium heat. Stir often to keep it from sticking. This method helps maintain the soup's texture and taste. If you’re short on time, use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. This prevents hot spots and ensures even heating. Enjoy your flavorful and nourishing soup! To make this soup vegetarian, focus on your ingredients. Use vegetable broth instead of chicken broth. Keep the beans and veggies, as they are great sources of protein. You can also swap out any meat products for more vegetables. Try adding mushrooms or extra zucchini for depth. This keeps the soup hearty and full of flavor. Yes, you can make this soup ahead of time! It is perfect for meal prep. Cook the soup and let it cool. Store it in an airtight container in the fridge for up to three days. For longer storage, freeze it in portions. Just remember to leave space in the container because the soup expands when frozen. Small pasta shapes work best in minestrone soup. Ditalini, elbow macaroni, or small shells are all great choices. These shapes hold the soup well and add a nice texture. If you prefer gluten-free options, look for gluten-free pasta made from rice or quinoa. Just adjust the cooking time according to the package instructions. For the complete recipe, check out the Full Recipe. In this post, we explored fresh vegetables, pantry staples, and seasonings for minestrone soup. I walked you through clear steps for preparing and cooking the soup, plus tips for perfect texture and flavor. You can also get creative with variations and learn how to store your soup. Enjoy your hearty bowl of minestrone, knowing it’s packed with nutrients and flavor. Remember, cooking is fun, so don’t be afraid to experiment with ingredients!

Veggie Packed Minestrone Soup

Warm up with a bowl of delicious veggie packed minestrone soup that’s bursting with flavor and nutrients! This easy recipe combines fresh vegetables, beans, and pasta into a hearty meal the whole family will love. Ready in just 45 minutes, it’s perfect for busy nights. Discover how to create this comforting dish and elevate your cooking game!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 zucchini, diced

1 bell pepper (any color), diced

1 cup green beans, trimmed and chopped

1 can (15 oz) diced tomatoes (no salt added)

4 cups vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups baby spinach or kale

1 cup small pasta (like ditalini or elbow macaroni)

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.

    Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add the diced zucchini, bell pepper, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.

        Pour in the diced tomatoes and vegetable broth. Add the cannellini beans, dried oregano, and dried basil. Season with salt and pepper.

          Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.

            Add the pasta to the soup and cook according to package instructions until al dente (around 8-10 minutes).

              In the last 2 minutes of cooking, stir in the baby spinach or kale until wilted.

                Taste and adjust seasoning if necessary before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Ladle the soup into bowls and top with a sprinkle of grated Parmesan cheese if desired. Serve with crusty bread for a complete meal!